Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Add 8 ounces of your favorite pasta and cook it according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving a cup of the pasta water, and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 1 pound of peeled and deveined shrimp, sprinkle with paprika, salt, and pepper. Sauté the shrimp for about 2-3 minutes on each side until pink and opaque, then remove and keep warm.

In the same skillet, add 2 tablespoons of butter over medium-low heat. Once melted, stir in 3 minced garlic cloves and sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream, stirring gently to combine. Bring to a gentle simmer, then add ½ cup of grated Parmesan, ½ cup of chopped sun-dried tomatoes, 2 cups of fresh spinach, and 1 teaspoon of Italian seasoning. Cook for about 2 minutes until the spinach wilts and cheese melts.

Add the sautéed shrimp and the cooked pasta back into the skillet, tossing to coat in the sauce. Adjust the consistency with reserved pasta water if needed and season to taste with salt, pepper, and red pepper flakes.

Transfer the pasta to serving plates and garnish with freshly chopped parsley. Serve immediately.